Butternut Squash Noodles with Blue Cheese and Sage

Name: Butternut Squash Noodles with Blue Cheese and Sage | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 6
Ingredients: 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon salt; 2 tablespoons blue cheese, crumbled; 2 teaspoons vinegar; 2 teaspoon parsley, chopped; 2 tablespoons fresh sage, chopped; 1/4 cup chicken or vegetable stock; 1 clove garlic; 1/2 cup red onion, chopped; 3 teaspoons olive oil, divided; 1 butternut squash, neck end only, cut into 4 inch sections

KitchenAid Chef

Serving

6

Ingredients

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

2 tablespoons blue cheese, crumbled

2 teaspoons vinegar

2 teaspoon parsley, chopped

2 tablespoons fresh sage, chopped

1/4 cup chicken or vegetable stock

1 clove garlic

1/2 cup red onion, chopped

3 teaspoons olive oil, divided

1 butternut squash, neck end only, cut into 4 inch sections

Step by step

Preheat oven to 400°F
Attach Spiralizer Attachment to your KitchenAid® Stand Mixer. Center squash on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and medium spiralizing blade, and position at end of squash. Place medium bowl below blades to catch spiralized squash. Turn stand
mixer to speed 6 and process until blade reaches end of squash.
Toss with 1 teaspoon olive oil and spread out onto baking sheet. Bake 8-10 minutes. Remove from oven.
Heat remaining 2 teaspoons olive oil in large skillet. Add red onion and garlic and sauté 1 minute. Add butternut squash to skillet and sauté 1 to 2 minutes. Deglaze pan with stock and simmer 1 to 2 minutes. Stir in sage, parsley and vinegar.
Divide between 6 plates. Sprinkle with blue cheese and season with salt and pepper and serve immediately.